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Thursday, September 15, 2011

“Old-Fashioned Home Cooking, Pt. IV: Creamy Tuna Casserole with Cashew Nuts—one of my Mother’s Best Dishes!”

The Grateful Dead’s eighteenth album “Steal your Face,” was released in August 1976 and is the second, classic live album featuring the band at the time: Jerry Garcia (guitar and vocals), Bob Weir (guitar and vocals), Phil Lesh (bass and vocals), Billy Kreutzmann and Mickey Hart (drums and percussion), Keith Godchaux (keyboards and vocals), and Donna Godchaux (vocals) were all at the top of their form. This is a great CD in our opinion so by all means, buy this it!  Please take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.


                                                                                
Here's the countdown to December 21, 2012: from today, we have 463 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!





                                                                                   


                                                   STINKBUG 2011


                                                                                    


Chef Olaf Bologolo

END Commentary 09-16-2011

Copyright © 2011 by MHB Productions

Word Count: 1,792.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 16, 2011 by Chef Olaf Bologolo

OLD-FASHIONED HOME COOKING, PT. IV

 Old-Fashioned Home Cooking, Pt. IV: Creamy Tuna Casserole with Cashew Nuts—one of my Mother’s Best Dishes!



Bakersfield, CA, 09-16-2011 F:  Thank God, it’s Friday, my friends, which means we have but two more days to go before we’re done with my segment of the ongoing story of the Elemental News of the Day., a never-ending day in the life of Google Blogger!  We are so happy to be associated with Google, our experience with Choseit.com was dreadful, we were up-and-going and they shut us down in the summer of 2010.  It’s difficult to spend time building up an online presence and then having it arbitrarily shut down without being informed ahead of the fact.  Anyhow, we have more important things to do other than to bash Choseit.com, they suck anyway and simply don’t have the quality of blogs that Google has. Let it be known that Choseit.com is also run by the Chinese and if you don’t wish to have your computer co-opted by them and all sorts of unwanted advertising inserted into not only your blog program but your email and other things on one’s computer, stay away from them!

Today, I have finished with Coffee Shop Favorites and am not going to pick up the ball of Old-Fashioned Home Cooking and give you a marvelous recipe for Tuna Casserole that my Mom used to make when we were kids and which I later used in my professional life.  It is a creamy delight of albacore tuna, cream sauce, cashews, and chow mien noodles that is so darned tasty, you will become hooked for life as will your family, friends, neighbors, and co-workers (that is, if you invite them over for dinner!).  Anyhow, I believe that you will delight in this recipe and that’s what we want: devotees!

TUNA CASSEROLE


Yield: 4-6 servings / Mis-en-place: about 1.5 hours:


Qty.
Measure
Item
Other
3
Quarts
Boiling water

1
Tablespoon
Vegetable oil

1.5
Teaspoons
Kosher salt

6
Ounces
Wide egg noodles

3
12-oz. cans
Albacore tuna, in oil
Drained
1.5
Cups
Medium-diced celery

1.25
Cups
Sliced button mushrooms
Peeled
3
Ounces
Cashew halves 

.25
Cup
Melted butter

5
Tablespoons
All-purpose flour

1.5
Cups
Whole milk
Hot
1.5
Cups
Half-and-half
Hot
1.5
Teaspoons
Kosher salt

.25
Teaspoon
White pepper

2-3
Ounces
Chun King crispy noodles

.125
Cup
Freshly minced parsley
Rinsed
.25
Cup
Shredded parmesan cheese

Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work.  Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice. Cook the pasta in the boiling water to which you’ve added the first measure of salt and oil.  Cook for 8-10 minutes or until the pasta is al dente tender but don’t overcook it. Preheat standard oven to 350°F or a convection oven to 300°F.

2.      Combine the next four items in a bowl—tuna, celery, mushrooms, and cashews—and set aside.

3.      Next, using a heavy-duty sauce pot sprayed with PAM or some such other food release spray, combine the butter and flour together to form a roux.  Do so over a medium flame, stirring almost constantly for several minutes.

4.      Then, pour in the hot milk and half-and-half, whisking constantly, to form a medium-consistency sauce.  Add the salt and pepper and blend well.  Allow to simmer for several minutes.

5.      Now, spray a casserole dish large enough to hold all of the ingredients with PAM and add the tuna mixture and the noodles and blend together.  Pour the sauce over all and shake to settle.  Stir with a spatula or a wooden spoon in order to combine all the ingredients and then cover with the Chun King dry chow mien noodles, parmesan cheese, and parsley flakes. 

6.      Finally, shake the Hungarian paprika carefully across the top in diagonal rows, crisscrossing the top in order to form a diamond pattern.  Cover with a piece of aluminum foil sprayed with PAM and insert into your preheated oven and bake for 30 minutes.  Then, remove the foil and bake an additional 15 minutes and check the temperature: it should read 165°F and have a beautiful gratineed top that will look appealing.  Remove your casserole and prepare to serve.

This is the classic tuna casserole made by my family for generations. I loved it as a kid and still do to this day.  This is one you will come to love yourself so give it a shot and begin a lifelong relationship of your own.

As I intimated yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Time keeps moving on and we are now into the weekend with two days to go and I cannot be any happier! Don’t get me wrong—I love writing for you but I’m also glad that I am going to be off for 2-3 months now as Lilah Paulikovich comes in bright and early Monday morning!   Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

---30---

END Commentary for Friday, September 16, 2011 by Chef Olaf Bologolo



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Olaf Bologolo

Recipes created by Chef Olaf Bologolo on July 04, 1963 in Hanford, CA.

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This is #1088, a 24” x 36" original oil painting by Beverly Carrick entitled, “Sensational Sedona." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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Tags:

Olaf Bologolo, Old-Fashioned Home Cooking, American Cuisine, Truckstop Cuisine, Good Food, Tuna, Casseroles, American Cuisine, Creamed Dishes, Tasty Foods, The Grateful Dead, Mother’s Cooking,  










                                                                                   
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